Preheat oven to 350F and grease & flour a 12 cup bundt pan.* I use homemade cake release. Be sure to get in all the cracks of the bundt pan.
Whisk flour, baking powder, baking soda, and salt together, set aside.
In the bowl of an electric mixer, beat butter until smooth. Add sugar and lemon zest and beat until light and fluffy.
Add eggs one at a time, fully incorporating after each addition.
Add flour and milk alternately, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Add sour cream and lemon juice and mix until combined.
Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 50mins or until a toothpick inserted into the center comes out mostly clean.
Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack.
While the cake is still hot, poke it will a toothpick or skewer and immediately brush with syrup. Allow cake to cool completely.
Once cake has cooled, drizzle glaze over top.
Place lemon juice and sugar into a small saucepan. Cook over medium heat, stirring often, until simmering and all sugar has dissolved. Set aside until cake is ready.
Place powdered sugar, cream, and vanilla into a 2 cup measuring cup. Stir with a fork until fully combined. Drizzle over cake.
*Note: If using the 10 cup Heritage Bundt pan pictured, the recipe will make 1 bundt and 6 cupcakes.